Keto: Smoky BBQ Shrimp with Cilantro & Lime
Avocado Crema, Grilled Pepper & Crisp Salad
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
It’s fiesta time when you fire up the barbecue this week. Bring a summery Mexican vibe to the grill (or grill pan) by flavouring your shrimp with our smoky spice blend, a spritz of lime and a generous sprinkle of cilantro. Those snappy shellfish share the bowl with a crisp green salad dotted with crunchy radish slices. Party on with a silky avocado crema and sweet pepper grilled to bring out its natural sweetness.
We will send you:
- 340g Shrimp (high-protein serving)
- 1 Sweet pepper
- 1 Bunch of cilantro
- 1 Lime
- 100g Radishes (or French radishes)
- 1 Head of lettuce
- 57g Avocado purée
- 30ml Crema
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk, Shrimp
You will need:
BBQ (or grill pan)
Zester
Oil
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
6 g
Sodium
1130 mg
Total Carb
22 g
Sugars
8 g
Protein
28 g
Fibre
8 g
Preparation
Grill the sweet pepper
Heat the BBQ on high, making sure to oil the grill first. Core and cut the sweet pepper lengthwise into 1-inch pieces. In a medium bowl, combine the sweet pepper, a drizzle of oil, ½ the spices and S&P. Add to the BBQ (or to a grill pan heated on medium-high) and grill, 2 to 3 min. per side, until browned and beginning to soften. Transfer to a plate and reserve the grill pan, if using.
Mise en place
Meanwhile, zest and juice the lime. Roughly chop the lettuce. Roughly chop the cilantro leaves and stems. In a small bowl, make the vinaigrette by combining the cilantro, up to ⅔ of the lime juice, 4 tbsp oil (double for 4 portions), a pinch of the remaining spices and S&P.
Grill the shrimp
Pat the shrimp* dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, 1 to 2 min. per side, until opaque and cooked through. Transfer to a bowl and add a spoonful of the vinaigrette and up to ⅓ of the lime zest; toss well.
Make the avocado crema
Meanwhile, in a second small bowl, combine the avocado purée, crema, remaining lime juice and S&P.
Make the salad & serve
Thinly slice the radishes. In a large bowl, combine the lettuce, radishes and remaining vinaigrette. Divide the salad between your bowls. Top with the shrimp. Drizzle with ½ the avocado crema. Garnish with the remaining lime zest. Serve the sweet pepper and remaining avocado crema on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
